Peachy Chicken Salad makes use of in-season peaches

Published 4:42 pm, Thursday, July 19, 2012

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Peachy Chicken Salad makes use of in-season peaches

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As promised, the third column of the month is devoted to a dish selected from one of the many chicken salad recipes that I have aquired over the years. Today’s recipe makes 4-6 servings and is ideal for this time of the year when fresh peaches are available.

Peachy Chicken Salad

1/3 cup mayonnaise

2 teaspoon milk

1/2 teaspoon salt

1/4 teaspoon dried tarragon or 1 teaspoon chopped fresh tarragon

2 - 1/2 cups cubed cooked chicken

1 cup seedless red grapes, halved

1 cup frozen tiny peas, thawed

2 large peaches, peeled and chopped

1 cup pecan halves, toasted

Lettuce leaves (optional)

In a large bowl, stir mayonnaise, milk, salt, pepper and tarragon until smooth, Add chicken and toss to coat. Stir in the grapes, peas, peaches and pecans. Serve in a lettuce-lined bowl if desired.

Tip of the Week: Dip spoon in hot water before measuring lard, honey, butter, etc - it will slide off the spoon easily.

Bob Robinson’s cookbooks are available at Accents and Western Auto in Conroe.